Ingredients:

  • 8 ounces tortilla chips (about 8 cups)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup cooked shrimp, roughly chopped
  • 1 cup cooked crab meat (or imitation crab)
  • ½ cup black beans, drained and rinsed
  • ½ cup corn kernels (fresh, frozen, or from a can)
  • 1 jalapeño pepper, sliced (optional)
  • ¼ cup chopped fresh cilantro (for garnish)
  • 1 avocado, sliced (for garnish)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and pepper, to taste
  • ½ cup sour cream (optional)
  • 1 tablespoon lime juice (optional)
  • ¼ teaspoon cayenne pepper (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the chopped shrimp and crab. Sprinkle in the paprika, cumin, chili powder, salt, and pepper. Stir and cook for about 3-4 minutes until the seafood is heated through.
  4. On a large baking sheet, spread half of the tortilla chips evenly across the surface. Sprinkle half of the Monterey Jack and cheddar cheese over the chips.
  5. Distribute half of the seafood topping, black beans, corn, and jalapeño slices over the cheese layer. Layer the remaining tortilla chips on top and repeat.
  6. Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  7. In a small bowl, mix together the sour cream, lime juice, and cayenne pepper. Adjust seasoning to taste. Set aside.
  8. Once baked, remove the nachos from the oven. Garnish with chopped cilantro and avocado slices. Serve hot, with the prepared sauce on the side or drizzled over the nachos.